La Table du Castellet

83330 LE CASTELLET

16.5/20
Remarkable Restaurant

12 PHOTOS

Chef Fabien Ferré

Cooking French | Gastronomic | Local | Signature cuisine

Services Accomodation | Disabled access | Private Parking | Valet parking

Price Indicative price per person (excl. drinks)

160€ à 260€

Gault&Millau's review

16.5/20

Remarkable Restaurant All those who knew the Castellet during Christophe Bacquié's time will no doubt be delighted by this continuity. Fabien Ferré, who worked alongside him for ten years, is familiar with the codes, the nooks and crannies and the demands of the house, even though he himself is now immersed in the big time. The security guard at the gate sets the mood: everything here is secure, every mouthful is controlled, every taste is desired. What's more, you can't help but notice the natural channels, like the sometimes abusive, often virtuous concern to see the concept through to the end (when you want acidity, there really is some, when you're talking about turnips, you're really in the thick of it). Customers are delighted by the very concerned service, which recites the mantras with commendable diligence, right down to the green bean dish "just the way the chef's grandmother liked it", giving the right information on local provenance and the eco-responsible efforts made here. The tasting experience is further enhanced by the tuna, lightly marked with smoked eggplant and ponzu, sober and delicate, a delightful read (the best of the meal), the squid Provençal style, as fine and gourmet as a lasagne sheet, with a beautiful velvety texture, the green beans and geranium in all their states, the soft bass confit, fleur de zucchini with a verveine chartreuse sauce, a dish that exemplifies the chef's work, very precise and diligent in harmonizing textures, leaving little room for fantasy and even less for chance, in these two menu proposals, one all-vegetable, the other seafood (if your carnivorous passion really gets the better of you, we can make you lamb chops). Good chocolate dessert with a criste-marine sorbet, cellar always enormous, detailed in several volumes, logically expensive, without excess (except perhaps for the selection of wines by the glass), the excellent sommelier Jonathan Pral being able to unearth for you novelties on all the regions.